Feeds: 6-8
Ingredients:
3.5 C ground pork (about 1.5lbs)
6-8 medium shrimp (about 200g), minced or chopped finely
1 egg
2 tbsp ginger, minced
2 green onions, diced
3 tbsp garlic, minced
2 tbsp chinese cooking wine*
3 tbsp light soy sauce
2 tbsp sesame oil
2 tbsp cooking oil
2 packages wonton wrappers
salt to taste
*If you don't have cooking wine, vodka would also work. Do NOT use western style white wine vinegar as substitute.
Instructions:
1. Mix ground pork, egg, minced shrimp and half of green onions in a large bowl.
2. Heat up sesame oil and cooking oil in a small saucepan until very hot.
3. Add garlic, ginger, and half of green onions. Stir frequently. Things will start sizzling. Cook for 30s or so until spice are fragrant and garlic is starting to turn light golden.
4. Add cooking wine and soy sauce. Things will really start sizzling now. Turn off heat and pour hot oil mixture into the pork mixture. Mix well.
5. Fry a small dollop of the filling to sample and adjust saltiness as desired.
6. To fold wontons, hold wonton wrapper in middle of your non-dominant hand and place small spoonful of mixture into middle of wonton wrapper (size of maraschino cherry). Dip index finger of dominant hand in water and trace around the pork filling and fold wonton wrapper in half around the mixture, making sure to seal around the wonton filling as much as possible to prevent this from falling apart.**
7. Bring pot of water to boil and drop in wontons to boil. Cook for 3-4min until filling is cooked and wrappers are soft but not overcooked. Wrappers will turn white and slightly translucent. Serve immediately (hot or cold).
** This recipe will make about 100 wontons. If that's more than you plan to eat fresh, fold the wonton wings inward after step 6 and seal with a dap of water and freeze. Store in ziploc bag. Will store 3 months in freezer. To cook, bring medium pot of water to boil and add frozen wontons. Let water come to boil, add a cup of cold water and let water come to boil again. Check to make sure dumpling are cooked. Strain out and serve immediately.
